ArticleJournal of ginseng research2018
Metabolite profiling of fermented ginseng extracts by gas chromatography mass spectrometry.
Article in Journal of ginseng research, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 21 citations in OpenAlex.
- Changes in Phytochemical Compositions and Biological Activities After Fermentation According to the Harvest Periods of Mountain-Cultivated Ginseng Sprouts.Foods (Basel, Switzerland) · 2026Article
- Microbial Fermentation Affects the Structure-Activity Relationship of Bioactive Compounds in Ginseng and Its Applications in Fermentation Products: A Review.Foods (Basel, Switzerland) · 2025Review
- Application of PLS-NN model based on mid-infrared spectroscopy in the origin identification ofRSC advances · 2024Article
- Suspension cell cultures ofFrontiers in plant science · 2024Article
- The Impact of Light Wavelength and Darkness on Metabolite Profiling of Korean Ginseng: Evaluating Its Anti-Cancer Potential against MCF-7 and BV-2 Cell Lines.International journal of molecular sciences · 2023Article
- Article
- Remarkable impact of commercial sterilizing on ginsenosides transformation in fresh ginseng pulp based on widely targeted metabolomics analysis.Food chemistry: X · 2022Article
- Changes in Chemical Compositions and Antioxidant Activities from Fresh to Fermented Red Mountain-Cultivated Ginseng.Molecules (Basel, Switzerland) · 2022Article
- Metabolic and Lipidomic Profiling of Vegetable Juices Fermented with Various Probiotics.Biomolecules · 2020Article
- GC-MS based metabolomics study of fermented stipe ofFood science and biotechnology · 2018Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundGinseng contains many small metabolites such as amino acids, fatty acids, carbohydrates, and ginsenosides. However, little is known about the relationships between microorganisms and metabolites during the entire ginseng fermentation process. We investigated metabolic changes during ginseng fermentation according to the inoculation of food-compatible microorganisms.
methodsGas chromatography mass spectrometry (GC-MS) datasets coupled with the multivariate statistical method for the purpose of latent-information extraction and sample classification were used for the evaluation of ginseng fermentation. Four different starter cultures (
resultsThe principal component analysis score plot and heat map showed a clear separation between ginseng extracts fermented with
conclusionThese results suggest that a metabolomics approach based on GC-MS can be a useful tool to understand ginseng fermentation and evaluate the fermentative characteristics of starter cultures.
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